Re:pumpkin time...favortie recipes? Indian Pumkin Pudding Pie

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Indian Pumkin Pudding Pie

 

Total Time:

2 hr 10 min

Carbs:

Carbohydrate 47g

 

NUTRITIONAL INFORMATION

1 serving: Calories 346; Carbohydrates 47g; Fat 16g

INGREDIENTS

Pastry:

1 1/2 cups all-purpose flour

2 Tbsp granulated sugar

1/2 tsp salt

6 Tbsp cold unsalted butter, cut into pieces

3 Tbsp cold solid vegetable shortening, cut into pieces, and 6 Tbsp ice water,

mixed

Filling:

1 (1 lb) can solid-pack pumpkin puree

2 cups milk

2/3 cup sugar

1/2 cup unsulphured molasses

3 large eggs

2/3 cup stone-ground yellow cornmeal

1 tsp each ground cinnamon and vanilla extract

1/2 tsp each ground allspice and ginger

1/8 tsp each ground cloves, nutmeg, and salt

1/4 cup melted unsalted butter

Sweetened whipped cream, or pumpkin or vanilla ice cream (optional)

DIRECTIONS

1. Pastry: In a large bowl, combine flour, sugar, and salt. Using a pastry

blender, cut in butter until mixture resembles coarse crumbs. Add shortening-and

water mixture, stirring with a fork until dough comes together. Press into a

1/2-inch-thick disk; wrap in plastic wrap. Refrigerate 30 minutes.

2. Adjust oven rack to bottom position in oven. Heat oven to 450F.

3. Filling: In a large bowl, whisk filling ingredients until blended.

4. On lightly floured surface, roll pastry to 15-inch round; trim pastry to 14

inches. Fold dough in half and fit into a 10-inch pie dish; press dough against

the bottom and sides of dish. Fold edge under and flute or crimp decoratively.

Cover edge with foil or pie shield.

5. Pour filling into pie shell and spread evenly. Bake 10 minutes; reduce heat

to 325F. Bake 50 minutes. Uncover crust; continue to bake 15 to 18 minutes

longer, until knife inserted in center of filling comes out clean and pastry is

with whipped cream or ice

 

 

 

 

 

 

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